Coconut Cupcakes (Gluten Free)

If you're a coconut lover, you need to make these amazing gluten-free coconut cupcakes. They're moist and loaded with real coconut flavour inside and out.

2⅓ cups Monk Fruit Sweetener with Erythritol (Granular) (466 g)
1 cup unrefined coconut oil, melted (240 mL)
4 large eggs, at room temperature
¾ cup sour cream, at room temperature (170 g)
1½ tsp. pure vanilla extract
2¼ cups + 2 Tbsp. gluten-free all-purpose flour blend (333 g)
2½ tsp. baking powder
1 tsp. sea salt
1 cup whole milk, at room temperature (240 mL)

Frosting:
½ cup unrefined coconut oil, at room temperature (113 g)
3 cups butter, at room temperature (680 g)
6 cups Monk Fruit Sweetener with Erythritol (Powdered) (680 g)

Bake the Cupcakes:
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line two muffin tins with paper cupcake liners and set aside.

Beat Monk Fruit Sweetener with Erythritol (Granular) and melted coconut oil until well combined. Add the eggs, sour cream and vanilla and continue beating to incorporate, 1-2 minutes.

Whisk together the flour blend, baking powder and salt in a medium bowl. Alternate adding the dry ingredients with the milk in two stages, beating just until combined.

Fill cupcake liners ¾ full with batter and bake cupcakes for 25-30 minutes, or until toothpick inserted into center comes out clean.

Cool completely on wire rack.

Make the Frosting:
Using the whisk attachment, whip the coconut oil on medium speed until smooth. Add the butter and continue whipping on medium until well combined. Slowly add the Monk Fruit Sweetener with Erythritol (Powdered) on low speed until incorporated.

Increase the speed to medium and whip until lighter in both colour and texture, 2-3 minutes.

Dip the Cupcakes in Shredded Coconut:
Pour coconut into medium bowl. Scoop frosting onto tops of cooled cupcakes using a large cookie scoop. Invert each cupcake onto coconut in bowl and turn and press lightly to adhere the coconut to the frosting.

Makes 20 cupcakes.